Steak and Arugula Salad with Soy Marinated Eggs
Steak and Arugula Salad with Soy Marinated Eggs
Ingredients
For the Soy Marinated Eggs
- 6 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon chili crisp, or to taste
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Steak and Salad
- 1 1/2 pounds steak, such as sirloin or flank steak
- 5 ounces arugula
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3 tablespoons olive oil, plus more for dressing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a medium pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 7 minutes and 30 seconds. While the eggs are cooking, prepare an ice bath.
⏱️ 8 min
- 2
Immediately transfer the cooked eggs to the ice bath and let them cool completely, about 5 minutes. Gently peel the eggs under cold running water, being careful not to tear the whites.
⏱️ 7 min
- 3
In a jar or airtight container, combine the soy sauce, mirin, sesame oil, rice wine vinegar, chili crisp, sliced green onions, minced garlic, and grated ginger. Mix well to combine.
⏱️ 5 min
- 4
Add the peeled eggs to the soy marinade, ensuring they are fully submerged. Cover the container and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 5 min
- 5
Pat the steak dry with paper towels and season generously with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering.
⏱️ 3 min
- 6
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing against the grain.
⏱️ 10 min
- 7
While the steak rests, prepare the salad. In a large bowl, combine the arugula, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min
- 8
Drizzle the salad generously with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss gently to combine.
⏱️ 2 min
- 9
To assemble, divide the dressed arugula salad among serving plates. Arrange slices of the cooked steak over the salad. Halve the soy marinated eggs and place 1-2 halves on each salad.
⏱️ 5 min
- 10
Serve immediately, encouraging guests to dip the steak into the jammy egg yolks for an extra burst of flavor.
Kitchen Tools
Nutrition Facts (per serving)
Steak and Arugula Salad with Soy Marinated Eggs
For the Soy Marinated Eggs
- 6 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon chili crisp, or to taste
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Steak and Salad
- 1 1/2 pounds steak, such as sirloin or flank steak
- 5 ounces arugula
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3 tablespoons olive oil, plus more for dressing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a medium pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 7 minutes and 30 seconds. While the eggs are cooking, prepare an ice bath.
⏱️ 8 min - 2
Immediately transfer the cooked eggs to the ice bath and let them cool completely, about 5 minutes. Gently peel the eggs under cold running water, being careful not to tear the whites.
⏱️ 7 min - 3
In a jar or airtight container, combine the soy sauce, mirin, sesame oil, rice wine vinegar, chili crisp, sliced green onions, minced garlic, and grated ginger. Mix well to combine.
⏱️ 5 min - 4
Add the peeled eggs to the soy marinade, ensuring they are fully submerged. Cover the container and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 5 min - 5
Pat the steak dry with paper towels and season generously with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering.
⏱️ 3 min - 6
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing against the grain.
⏱️ 10 min - 7
While the steak rests, prepare the salad. In a large bowl, combine the arugula, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min - 8
Drizzle the salad generously with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss gently to combine.
⏱️ 2 min - 9
To assemble, divide the dressed arugula salad among serving plates. Arrange slices of the cooked steak over the salad. Halve the soy marinated eggs and place 1-2 halves on each salad.
⏱️ 5 min - 10
Serve immediately, encouraging guests to dip the steak into the jammy egg yolks for an extra burst of flavor.